Cheesy Mexican Corn Casserole

This Mexican Corn Casserole has all the bright flavors of Mexican street corn, right off the cob! It is easy-to-make and incredibly delicious. Of all the Mexican street corn recipes out there, I am confident this will be your favorite.

Prep Time5

Cook Time45

Total Time50

Servings:

Calories: 490kcal

Author: Karin and Ken

Ingredients

2 cups (½ pound) Monterey Jack cheese or cheddar, mozzarella or Mexican blend, more or less to taste
¼ pound (4 oz) Monterey Jack cheese or cheddar, mozzarella or Mexican blend cut into ½-inch cubes
½ cup all-purpose flour
⅓ cup whole grain yellow cornmeal, fine ground
2 teaspoons baking powder
1 ½ teaspoons salt
¾ teaspoon pepper
¼ teaspoon cayenne pepper
2 pounds frozen corn, thawed
5 green onions, thinly sliced with white and green parts separated
1 cup sour cream
¾ cup Parmesan cheese, grated
2 large eggs lightly beaten
¼ cup jalapeños minced
4 tablespoons unsalted butter melted
2 tablespoons fresh cilantro chopped

Instructions

Adjust oven rack to middle position and preheat oven to 350 degrees. Spray a 13 by 9-inch casserole dish or baking pan with cooking spray and set aside.
Cut ¼ pound or 4 oz. Monterey Jack cheese, cheddar or Mexican blend into ½ inch cubes. On a separate plate, shred the remaining cheese (except the shredded Parmesan). Set aside.
Whisk flour, cornmeal, baking powder, salt, pepper, and cayenne in a large bowl.
Pulse half of corn and scallion whites in food processor until a coarse puree; about 12 pulses.
Stir pureed corn mixture into flour mixture.
Add sour cream, ¼ cup Parmesan, eggs, Jalapeños, if using, melted butter, remaining half of the corn, and cubed Monterey Jack.
Stir until combined. Transfer mixture to baking dish.
Smooth top so it's as level as possible.
Sprinkle with remaining ½ cup of grated Parmesan cheese. Then cover with Monterey Jack or whatever shredded cheese you're using. Use as much or as little as you like!
Bake until casserole is somewhat puffed up and cheese is a golden-brown color; between 45 to 50 minutes.
Transfer casserole to a wire rack and let cool for 10 minutes.
Sprinkle with green onions and fresh cilantro.
Serve and enjoy every bite.

Video

Notes

Tips:

If you want a punch of lime flavor. Squeeze some fresh lime juice over the top of the Mexican street corn casserole after it finishes baking.

Grate your own cheese. Pre-shredded cheese contains anti-clumping agents that do have an effect on how the cheese melts while cooking. Freshly grated cheese is always best for melting.

Use room temperature ingredients. Bring the eggs and sour cream to room temperature before stirring into the other ingredients. This will help everything combine more easily.

Be careful to not overmix. This will keep your casserole stays fluffy and tender.

Nutrition